Fresh Green Bean Casserole
November 10, 2024This isn't your average green bean casserole made with canned beans and canned cream of mushroom soup - this version uses fresh, vibrant green beans and a homemade cream of mushroom soup that's packed with flavor.What takes this casserole over the top is the easy fried onions and crisp sourdough breadcrumbs sprinkled on top.
Equipment
- Large pot to boil green beans
- Large Bowl to fill with ice water
- colander to drain the green beans
- Large Skillet to make the cream of mushroom soup
- Food processor to make sourdough breadcrumbs
- 9 x 13 baking dish to bake the casserole in
Ingredients
Green beans
- 2 lbs fresh green beans ends trimmed and cut into 1" pieces
Cream of mushroom soup
- 8 oz cremini mushrooms stemmed and cubed (~ 4 cups)
- 2 TBS olive oil
- 1 TBS flour
- 2 cloves minced garlic
- 2 cups vegetable stock
- 1 cup heavy cream (220 g)
- 1 TBS soy sauce
- kosher salt, to taste
Breadcrumb and onion topping
- 2 slices stale sourdough bread
- 2 garlic cloves
- 2 TBS olive oil
- 6 oz fried onions
Instructions
Prep the green beans
- Bring a large pot of salted water to a boil.
- Add the green beans and boil for 2-3 minutes until crisp-tender and bright green.2 lbs fresh green beans
- Immediately transfer the green beans to a bowl of ice water to stop the cooking, then drain in a colander and set aside.
Cream of Mushroom Soup
- Heat a large skillet over medium heat. Add the mushroom to the hot pan and add a large dash of salt. Stir the mushrooms often. After 5 minutes, the mushrooms will have released their excess water. Add the oil and cook for 2 more minutes.8 oz cremini mushrooms, 2 TBS olive oil
- Stir in the flour and cook for 2 minutes. Then add the garlic and cook for 30 seconds, stirring constantly.1 TBS flour, 2 cloves minced garlic
- Pour in about ½ a cup of the stock to deglaze the pan. Scrape off any browned bits from the bottom of the pan, then pour in the rest of the stock, the heavy cream, and the soy sauce.2 cups vegetable stock, 1 cup heavy cream, 1 TBS soy sauce
- Bring to a boil, then lower the heat to a simmer, stirring occasionally, until thickened. This'll take about 15 minutes. Taste and add salt as needed. Then set aside.kosher salt, to taste
Sourdough Breadcrumbs
- Add the cubed sourdough bread and garlic to a food processor. Process into coarse breadcrumbs. While the food processor is running, stream in the olive oil. Transfer the bread crumbs to a hot skillet and toast, stirring often, until golden and fragrant. Taste and add salt as needed. Transfer the toasted breadcrumbs to a bowl.2 slices stale sourdough bread, 2 TBS olive oil, 2 garlic cloves
Assemble and Bake
- Place an oven rack in the center position and heat the oven to 350º F.
- In a large bowl, combine the green beans and cream of mushroom soup, thoroughly coating the green beans in the soup. Pour this mixture into a buttered 9 x 13 baking dish.
- Cover the dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, uncover the casserole. Sprinkle the toasted bread crumbs and fried onions in an even layer over the top. Place back in the oven, uncovered, and bake for 10 minutes.
- Take out of the oven and let the green bean casserole sit for 5 - 10 minutes before serving.